THE VITAL QUESTION 



1 5th edition of 250,000 each 



Zr/> e VITAL 
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NATURAL FOOD 

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Each man makes his own 
stature, builds himself" 

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DEDICATED 

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THE NATURAL FOOD 
C O M P A N CT 

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Copyrighted 1901 by 

The Natural Food Company 

Niagara Falls, N. Y. 

tAll Rights Reserved 



JAN 10 1905 
D.ofO, 





jjHE intelligent and honest architect 
determines upon the proper and vari- 
ous kinds of material to build the 
house suitable for the purposes for 
which it is intended. He then makes 
plans and specifications showing how to pre- 
pare and properly put together these materials. 
Every detail is elaborated, and the plans, speci- 
fications and bill of material are turned over to 
the builder. 

If the builder is intelligent he can read and 
understand the plans ; if he is honest he will carry 
out the intent of the architect with entirely satis- 
factory results. 

The habitation of man thus constructed is a 
success ; the object sought is attained ; the build- 
ing is comfortable to live in, beautiful to look at, a 
personal gratification and a public educator. 

The influence of this building is in the right 
direction ; it demonstrates the wisdom of selecting 
proper material, and of preparing it properly, and 
of putting it together properly. 

Similar compensatory results are to be had 
from like intelligence and honesty in the erection 
of any machine, vehicle or other structure. But 
the structure of man is wonderful — so wonderful 
and intricate as to baffle the constant efforts of 
science. This is evidenced by the fact that with 
the increase of doctors, medicines and remedial 
agencies, diseases and deformities in the human 
structure are on the increase. 

In this age of scientific enlightenment, in the 
attempt at building human structures, twenty-five 



per cent, topple over when in process but one 
year, and thirty-three per cent, of the children 
succumb under five years. 

Here are examples of involuntary dissolution, 
the result of unnatural conditions. 

But in respect to those considered more for- 
tunate in having their elements held together and 
the building process continued, what is there to be 
said ? For example, look at the conditions in one 
of the United States, where are found the finest 
colleges, schools and other educational institutions 
in the land ; the finest churches and greatest min- 
isters; where science, art and music are in their 
zenith, and with the wealth of culture that comes 
with time. Here, certainly, it would be reason- 
able to expect to find, in the light and under the 
beneficent influence of this higher education, 
science, literature, art, music, etc. , a people almost 
perfect in physical, intellectual and moral develop- 
ment. But what are the facts ? Twenty- five per 
cent, of her children die under one year of age, 
thirty-three per cent, under five years of age. 
Nobody is well — as many medicine shops as food 
stores. As you pass through the streets you see 
the weak, emaciated, the thin and bony, or the 
over-corpulent. Scarcely do you see a fine form 
or a well-proportioned person. 

Right here in the light of the above and other 
pertinent facts let us ask the mother and father 
what chance they see ahead for their child or chil- 
dren, if the real object of life is considered ? Is it 
not about time to think of the responsibility in this 
respect of parent to child ? What right have par- 
ents to subject their children to a lottery like this ? 

To those who would indifferently brush this 
subject aside as of minor importance or unworthy 
of their notice, it might be well to ask them to re- 
flect on the fact that every drunkard, every crimi- 
nal, every lunatic and every tramp was some fond 



mother's babe, who, perhaps, was kindly, but not 
wisely cared for. 

But why have we referred to a State with great 
educational advantages, and to the unnatural con- 
ditions of so large a percentage of her people ? 

Simply to show that the acquirement of knowl- 
edge which comes through schools and books will 
not suffice of itself. 

Knowledge is one thing; intelligence quite 
another thing. 

For instance, a person may acquire the knowl- 
edge to speak ten languages, and be possessed of 
so little intelligence as to be unable to make any 
practical use of them. 

Intelligence is God-given. It comes through 
living in harmony with Nature. Intelligence is the 
natural companion of the harmonious being — a re- 
flection of Supreme Intelligence. 

When Abraham Lincoln, in his boyhood days, 
came from the plow to his log cabin after his day's 
labor, history tells us that with a piece of corn 
bread in one hand and his book in the other, he 
thus with his frugal meal nourished the body prop- 
erly while he was acquiring knowledge of affairs. 

Then Lincoln was living on Nature's food, un- 
contaminated by the inventions of man ; he was in 
the midst of and dwelling with Nature ; he was a 
natural man ; a harmonious being. Uncircum- 
scribed by man, Lincoln had a chance, and he suc- 
ceeded. Nor did he succeed by chance, for of the 
great men of the earth there were none greater in 
that simple and pure humanity which comes from 
superior intelligence. 



\atfejrP 







| HE facts are that the unfortunate con- 
dition of the human being to-day is 
a natural result of our present civili- 
zation. Man is paying the penalty 
for violating Nature's inexorable laws, 
and the suffering is indescribably appalling, and 
with a ratio of increase that beggars description. 
This is not necessarily so — it is avoidable error, 
the friction of which causes sickness, suffering 
and premature death, dethrones reason and makes 
man his own enemy. 

W fiat is €Ae 





The remedy is to know thyself. 

Keep in mind that the human structure is built 
out of the material selected, cooked, and taken as 
food. The Great Architect of the human structure 
doubtless is intelligent and the plans and specifica- 
tions certainly are correct. ;He is also honest and 
made the plans possible of execution by providing 
for the growth of proper building material (food 
products). Having been supplied with the plan 
for the human structure, also abundance of build- 
ing material, the next thing to determine is, who 
is the real builder of the structure of man ; that is, 
who selects the material for food, and cooks, or 
directs the cooking, of the same? Unquestion- 
ably, in this age, the mother. The father is 
otherwise engaged. 

Does the mother understand the requirements 

8 




Recipe No. 1— Biscuit with Milk or Cream, 
Served Warm or Coid 

Dip Biscuit quickly in hot or cold milk or water, with a little 
salt added. Place in a dish and serve with cream and sugar. 
Fruit used in combination with the Biscuit makes an appetizing 
dish. 

Note— All Biscuit absorb moisture. Placing them in a hot 
oven a few minutes will renew their crispness. 









Recipe No. 1 5 O— Shredded Wheat Biscuit Toast 

With a sharp pointed knife split the Biscuit lengthwise into 
halves, toast to nice light brown, either in oven or over coals, 
being careful not to burn. If butter is used, put on cold, a little 
at a time — enough for a bite only at once. No yeast germs, no 
baking powder gases, no greasy shortening, and yet a perfectly 
light and short bread. 




of the human structure ? Not one in a hundred 
thousand, and yet she is compelled to and does 
select the material (food ), without reference to its 
being proper. And here is where the trouble 
begins. 

You might as well build a house out of poor 
material, poorly put together, and expect it to en- 
dure, as to expect the human structure to be what 
it was intended, if it is built of improper material. 

The elements of the body are said to number 
fourteen, each requiring a different food property, 
in different proportions, to properly nourish it. 

It is ascertained that under normal conditions a 
certain per cent, of all one eats should be heat- 
making food, another per cent, muscle-making, 
and other and different percentages to make bone, 
to make teeth, to build the nerves, sustain the 
brain, etc., etc. If the mother knew what these 
percentages were, she would still be at a disad- 
vantage, for she has yet to learn the food products 
which contain the various element-making proper- 
ties and their proportions, and there is little in the 
books of scientific writers within the comprehen- 
sion of the mother. Then what can the mother 
do ? Must she see her child grow up, conscious 
that in all probability it will be a physical wreck ? 

Certainly it never was intended that this should 
be the case. 

Nourishing the fourteen elements of the body 
may be compared with feeding fourteen different 
kinds of animals, each of which must have a 
different kind of food. Suppose you provide but 
seven different kinds of food and give it to all the 
animals. What is the result ? Seven animals re- 
main hungry and unsatisfied, and if this manner 
of feeding continues the unfed animals weaken, 
waste away, famish. 

The fourteen elements in the body require 
fourteen kinds of food properties. If you provide 

11 



but seven, or any less than all that are required, 
to that extent you fail to feed and nourish these 
elements and tissue waste is the result. Tissue 
waste is but another name for consumption and 
other wasting diseases. 



ez/ie. 





HE solution of the problem of how to 
build harmonious human structures is 
found in Nature. Nature is kind when 
man is obedient, but exacts a penalty 
for the minutest violation of her in- 
exorable laws. If you eat improper food you must 
suffer — there is no escape. As improper food is 
the foundation and main cause of all human ills, it 
is plain to be seen how very poorly the people of 
this land of abundance of good things are sup- 
plied with proper food. 

Bread, the so-called staff of life, as usually 
made of white commercial flour, and the other food 
products made therefrom, such as rolls, buns, 
biscuits, waffles, pancakes, pies, cakes, dough- 
nuts, etc. , are the chief cause of the physical weak- 
ness and nervous disorders of our people. In the 
light of the present it is little less than criminal to 
give a child food made of white commercial flour, 
and especially when at the same meal potatoes, 
rice, corn starch pudding and other starchy foods 
are given. 

The present white flour milling process removes 
the bone-making (tooth-making), nerve-building, 
brain-sustaining, and muscle-making properties, 
in order to produce a white flour — a product 
mainly starch. So dead is this impoverished 

12 



stuff that the American people pay out hundreds 
of millions of dollars annually to buy yeast, baking 
powder, soda, cream of tartar, etc. , for lightening, 
and lard, butter and other greasy substances to 
shorten and revive this disorganized substance 
into shape to tickle the palate ; and then to coun- 
teract the evil effect of this unnatural food, other 
hundreds of millions of dollars are annually ex- 
pended for medicine. How ridiculous ! 

There is no violation of Nature's plain require- 
ments so senseless and so damaging as to separate 
the naturally allied properties of the whole wheat. 

The excessive use of white flour products to- 
gether with potatoes and other starchy foods has 
done and is doing for the people what no other 
agency for mischief ever has or ever can do. It is 
the insidious enemy — it is thought to be good ; and 
when a family has a barrel of white flour, sack of 
potatoes, rice, corn starch, sugar, lard and fat 
meat, they feel well supplied. 

If children have this kind of food largely and 
are sent to school where they are compelled to 
study, to memorize, to draw on the brain and 
nerve force, what is the result ? Weak nerves, 
little brain power, rickety bones, weak in muscle, 
poor teeth, and on the way most certainly to be 
one of the failures of life. 

Though it may not be generally understood 
and doubtless is not, it is nevertheless a fact, that 
every drunkard in the land had his desire and 
appetite and craving for strong drink first created 
for him by improper food. There was something 
lacking — a demand created and supplied in the 
intoxicating stimulant, which being an unnatural 
and disorganized substance, while it appeased for 
the moment, aided in the consummation of contract- 
ing a habit which is the dread of all people, and 
to an end which was a relief to him who got his 
start in the pathway to suffering and disgrace 

13 



through that worst of insidious enemies — improper 
food. And so it is with all unnatural appetites 
and desires. They are but consequences, to avoid 
which man must be natural. 



ion 






It would seem that the situation resolves itself 
into this : man may and must preserve himself or 
perish. There is no inducement to merely exist. 

" As we journey through life 
Let us live by the way." 

As man is regenerative he has the matter of 
rebuilding himself into natural conditions abso- 
lutely in his own power if he will but direct the 
forces at his command intelligently and honestly. 

yAeMof/iers 
Consolation 

N the light of the past, the natural 
mother ponders over the chances of 
her child in the arena of life. When 
she sees education fail of its object, 
and when even the attachments of 
home and loving parents and good influences 
seem of no avail, she is sorely grieved lest what 
has happened to her neighbors' children may also 
be the lot of hers. 

What safeguard or restraining influences are 
there within her power to utilize and which may 
make her children reasonably safe from conditions 
of depravity, imbecility or other misfortune ? 

The mother may remove guesswork or specu- 
lation in respect to the future of her children. 

14 



Nature cries aloud and appealingly points the 
way. Nothing but harmony in the entire human 
being will assure immunity from the misfortunes 
of mortal man. 

Harmony is Nature's handiwork. Inharmony 
is the result of encroachment upon Nature. The 
inventions of man in attempts at improving on 
Nature, and especially in the matter of improving 
on Nature's food, emboldened him to usurp the 
functions of Supreme Intelligence. 

Man must be natural or unnatural. The career 
of the unnatural man or woman is the one the 
fond mother prays her child may escape from, and 
it may do so. The natural man or woman escapes 
the friction of error. Then the solution of the 
problem of how to be a natural being is what 
brings consolation to the mother. 

In general terms this is accomplished by living 
in harmony with Nature, but this statement is too 
indefinite to guide the mother. 

With certainty of most satisfactory results, here 
is what she may do: she may remove objection- 
able causes by exemplary habits personal to her- 
self and by precept induce her children to follow 
her lead. Then the process of regeneration is 
going on simultaneously in the mother and child, 
while the father, eating at the same table, is also a 
beneficiary. 

This physical regeneration is possible in the 
ratio as the mother understands the requirements 
of the various elements of the body and the 
material necessary to build these elements into 
natural and harmonious proportions. If the un- 
derstanding is sufficient and she is not indifferent, 
the desired result is reached much more speedily 
than one might expect. 

But here, seemingly, arise most perplexing 
difficulties. The facts are that few mothers, very 
few indeed, know what the elements of the body 

15 



are, and if they do, they are not familiar with the 
character of building material (food product) , and 
how to cook it to sustain these elements properly. 

The mother cannot select from the long list of 
vegetables, fruits, nuts, meats, etc., food products 
containing the proper percentages of heat-making 
food, bone -making food, muscle - making food, 
nerve-building and brain-sustaining food, and just 
in proportion that the selection and preparation 
is properly done, in that proportion is the desired 
result accomplished; just in the proportion that 
this requirement is departed from will there be lack 
of harmony in the constituent elements of the body. 

The perfection and value of the electric storage 
battery are dependent on whether the materials 
constituting its various parts make a harmonious 
whole. If proper materials enter into its con- 
struction, and electricity is stored against the time 
of need, the light and power are forthcoming and 
the object sought is attained. But if improper 
materials enter into the construction the battery 
is inharmonious, ineffective, disappointing — the 
light nickers and fails. 

The child goes to school — there are over 
thirteen million school children in the United 
States — to store away knowledge (power) against 
the time of need when manhood and womanhood 
is reached and when engaged in the various avoca- 
tions of life. If the child is a harmonious being, 
if the proper building material entered into its 
construction, then this knowledge stored away at 
school is available and is an element of power 
to achieve practical and desirable results. 

But as ninety-five per cent, of business men 
fail, which when added to the army of tramps, 
imperfects, etc., to say nothing of the frail and 
otherwise incompetent, it is plain that the building 
material as utilized for human structures in this 
civilization is poor indeed. By the machinations 

16 



of man, man has been robbed of his birthright. 
He has not been permitted to have the food prod- 
ucts provided by Nature. 

But, recurring to the work of the mother, if she 
knows not the elements of the human body or 
how to select from the long list of food products 
the material to build and repair and sustain these 
elements, she may nevertheless avail herself of 
Nature's wondrous wise and abundant provision 
for the means of escape from unnatural conditions 
with which man has surrounded himself. 



*7mporf€tA 



J 




j|HE first essential is to select proper food 
products. Proper food products are 
such only as are organized by Nature 
during the process of growth. 

They are natural foods, and in 
making them Nature understood the requirements 
and organized the material accordingly. Nature 
never makes blunders. Disorganized or disasso- 
ciated mixtures are merely attempts at improving 
on Nature's methods. They are unnatural foods. 
Nature cannot be improved upon. She may be 
hampered, but she will resent the encroachment. 
Whole wheat is the original food basis. There 
are other naturally organized foods, but whole 
wheat is the standard. It grows from the seed 
and in the process of growth extracts from the 
earth and the air and compounds in Nature's un- 
erring laboratory, the properties, when properly 
cooked, to make bread, both light and short, with- 
out any foreign aid, and exactly suited to thor- 
oughly nourish every element of the body. 

17 



It has been said that the bolting cloth of the 
miller will become the shroud of the American 
people. Let us examine the little wheat kernel as 
illustrated on this page and see if there be truth in 
this statement. A is the whole wheat kernel. B 
is the kernel cut open on the dotted line so that we 
can see the inside of it. The outside line C is the 
first bran coat and does . not furnish nutriment to 
any part of the body, but is necessary as bulk or 
waste. D and E contain mineral matter or fixed 
phosphates, devoted to building the bones and 
, teeth, and nitrogenous 

matter which enters into 
the muscles and every 
tissue of the body. F 
and G contain a cerealine 
substance that gives color 
and flavor to the wheat, 
and is a valuable ferment 
and natural aid to diges- 
tion. H is the layer of 
gluten cells — nitrogenous 
matter, and builds the 
muscles and all the tis- 
sues of the body. I is 
that part of the kernel 
that contains starch 
grains intermingled with 
minute albuminoid cells, 
constituting the greater part of the kernel, and is 
the part from which white flour is made. J is the 
germ of the kernel which contains the vital prin- 
ciple and mineral matter, the soluble phosphates 
that supply vitality and nourish the brain and 
nerves. The germ, bran coats and a large part of 
the gluten are removed during the process of mak- 
ing fine white flour; the gluten is removed because 
it gives a gray color to the flour, and the bran and 
germ because they cannot be bolted, the demand 

18 





Recipe No. 26— Poached or Scrambled Eggs on 
Shredded Wheat Biscuit 

Moisten the Biscuit slightly with cold water. Place small bits 
of butter on top. Put in buttered pan in hot oven about three 
minutes. Remove with pancake turner to warm plate. Use as 
toast for scrambled or poached eggs. 





Recipe No. 1 6 7— Creamed Oysters in Biscuit 
Baskets 

One pint of oysters, i cup milk, y 2 cup cream, iy 2 tablespoons 
butter, xy 2 tablespoons Entire Wheat Flour, y 2 teaspoon salt, % 
teaspoon paprica, 5 Shredded Wheat Biscuit. Prepare the Biscuit 
by cutting with a sharp pointed knife an oblong cavity from the 
top of the Biscuit, % inch from sides and ends. Remove the top 
and all inside shreds, forming a basket. Dust these lightly with 
celery salt and paprica, and heat through while you are preparing 
the oysters. Remove all bits of shell. Prepare a sauce by blend- 
ing in the blazer the butter, flour, salt and paprica, then add the 
milk and cream, and stir until thick and smooth, then cook the 
oysters until plump, add to the sauce and fill the Biscuit baskets. 
Serve at once. 





Recipe No. 135— Fruit in Shredded Wheat Biscuit 
Baskets 

One quart raspberries, % cup sugar, ^ cup ice water or 
chopped ice, 6 Shredded Wheat Biscuit, y z pint thin cream, 
powdered sugar. Wash and pick over the berries, crush two- 
thirds of them, add the sugar and ice water, set in cool place one 
hour. Prepare the biscuit by cutting with a sharp pointed knife 
an oblong cavity in the top of the biscuit about one-quarter inch 
from sides and ends ; carefully remove the top and all inside 
shreds, making a basket. Fill with the crushed berries, letting 
the syrup saturate the biscuit. Put the whole berries on top, 
sprinkle with powdered sugar and serve with cream. Rasp- 
berries, strawberries, bananas, may be prepared in the same 
way. Blueberries may be used without crushing. Pineapple, 
peaches or cantaloupe may also be used, paring and cutting fine 
with silver knife, using same proportions of sugar and water. 





Recipe No. 1 8— Fish Balls 

One-half pound salt fish, 4 Shredded Wheat Biscuit rolled 
and sifted, or 1 cup Granulated Wheat-Shred, 1 tablespoon 
butter, 1 pint hot milk, % teaspoon white pepper, 1 egg ; for 
crumbling, 2 Shredded Wheat Biscuit, roiled and sifted, or % 
cup Wheat-Shred. Freshen the fish and chop or pick very fine. 
Add crumbs and pepper and mix well. Add butter and hot 
milk, stirring well. Let stand five minutes. Make into balls, roll 
in the egg beaten light, then in the crumbs and fry in deep fat. 




being for a fine white flour. Now, if the carbona- 
ceous or starchy property of white flour, which only 
supplies the heat and energy of the body, were all 
that were needed in the wheat, the kernel would 
have contained no other property; but as the 
bones, teeth, nerves, brain and muscles are entitled 
to their proper amount of nourishment, it would 
seem to indicate that Nature understood our re- 
quirements better than man, and we are doing a 
great wrong when we throw away what has been 
so wisely and generously provided for our use. 

The child built of the standard material be- 
comes a standard being, harmonious in each de- 
partment of his wonderful structure. It could not 
be otherwise in the nature of things. 

You know it is sometimes said that the ■ ' man 
of to-day with greater opportunities is not half as 
good a man as his grandfather was." While it is 
true that the man of to-day has many advantages 
which the grandfather did not have, it is also true 
that the man of to-day is handicapped by his 
chosen building material. 

The grandfather had the whole wheat out of 
which to make bread. To-day the miller has 
whole wheat out of which to make white flour. 
The grandson has this impoverished stuff out of 
which to make bread ; and this bread has been the 
son's main building material. His body is built 
out of it. Under such conditions it is hardly rea- 
sonable to expect the grandson to be the strong, 
vigorous man his grandfather was. 

The Great Architect designed both alike. The 
difference lies in the material used in carrying out 
the design. 

The grandfather builded with natural food; 
the grandson with unnatural food. The former 
became the well-proportioned, powerful, energetic 
man, just as Nature intended him to be ; the latter 
also partook of the nature of his building material 



and grew up ill-proportioned, one department 
grinding away at the expense of some other 
department. 

A kingdom divided against itself oannot stand. 
Neither can a human structure grow to natural, 
normal proportions except it be conducted har- 
moniously; each part of the human machinery 
must do its own work. But it cannot do it unless 
it is given the material that supplies the power to 
operate. 

The history of all ages and all countries proves 
that the strong, womanly women, and the strong, 
courageous, manly men, were best developed dur- 
ing the early periods in the development of the 
countries when naturally organized food was the 
diet of the people generally; and that with the 
progress of time and a supposedly superior dietary 
came the weaknesses and ills which are so preva- 
lent to-day. 

Now we have seen that whole wheat is the 
standard. It must follow that Shredded Whole 
Wheat Biscuit is the standard basic food, because 
in the mechanical process of making into shreds, 
none of the original elements are lost, and 
no foreign substance enters into it. It retains 
all the original constituents of the wheat berry. 
It is simply whole wheat, all wheat, and nothing 
but wheat. It is the convenient standard, or the 
basic food put up in convenient form. Nothing 
like it has ever before been produced. It is short 
without shortening, and light without yeast. Thus 
it is found that the whole wheat is sufficient unto 
itself when unhampered and the original elements 
left intact. And in Shredded Whole Wheat it 
finds its fullest expression in nutrient, life-sus- 
taining qualities. 



\SAre&ded WAolei 
iWAeatMiscuifsA 





f?N the manufacture of Shredded Whole 
Wheat Biscuit the whole wheat is used 
and retained, and every property nec- 
essary for building the body is present. 
Shredded Whole Wheat Biscuit are 
the wonder of the age. When you eat them you 
secure all the food properties that there are, and 
all you could get, suited for nutrition, if you ate 
all the kinds of food in existence. All these prop- 
erties are in the correct proportions to build and 
sustain, under normal conditions, all the elements 
of the body. 

Shredded Whole Wheat Biscuit, for the first 
time, give the people a whole wheat food that 
actually takes the place of starch-made bread and 
is capable of being used at every meal in a great 
variety of ways. 

They may take the place of meat, for they con- 
tain all the elements of nutrition. 

Shredded Whole Wheat Biscuit are easy of di- 
gestion and a favorite with dyspeptics. 

They act naturally — do not overtax the diges- 
tive organs, because they contain the properties 
originally intended for them. 

They have never failed to cure constipation 
in the most aggravated form. Those who use 
Shredded Whole Wheat Biscuit properly require 
no medicine. 

They are the housekeeper's succor, for with 
them she serves a delightful breakfast, easily, 
cheaply, quickly and satisfactorily. She makes a 
luncheon incomparably better than anything she 
has ever tried. She cooks a dinner, with Shredded 

25 



Wheat as a basis for the various courses, without 
the common exhaustion. 

These biscuit readily lend themselves to almost 
limitless variety of servings, and, as the basis in 
general cookery, are a great aid to the chef and at 
the same time economical, for, while the artistic 
effect is fine, they become a large portion of the 
edible part of the dish (no waste). 

Shredded Whole Wheat Biscuit are extensively 
used and highly recommended by people in all 
sections of the United States; they are served 
daily in hospitals and medical institutions gener- 
ally, and are endorsed by hundreds of physicians 
in this country. The leading physicians are suc- 
cessfully treating diseases by the use of proper 
foods where medicine has failed. 

\ar*e made* 

I HE best of wheat is selected and cleaned 
of chaff, dust, sand, rock and other 
foreign substances. The wheat is then 
boiled, but the operation is such as to 
leave the wheat berry in the whole 
state. Then by agitation the wheat is aired and 
thus prepared for the next process — shredding. 
The shredding is done by machinery especially 
invented and built for this purpose, and the oper- 
ation of the machine deposits light, porous, con- 
tinuous shreds in thread-like form on a traveling 
belt in width the length of the biscuit. This belt 
carries the shreds, when the proper thickness is de- 
posited, to an extension of the shredding machine, 
where, by one operation, the biscuit are cut and 

26 




formed in shape and deposited on the baking 
pans. The biscuit thus formed are immediately 
put in the oven and baked.* This is the second 
cooking. They are then removed to a furnace of 
a lower degree of heat, where the process is com- 
pleted. 

The biscuit are then placed in paper cartons, 
holding one dozen each, and these cartons are 
packed in wooden cases, holding twenty-five and 
fifty each, when they are ready for market. 




PrqS 



33: 



22. 





HERE are standards in weights and 
measures, standards in money, stand- 
ard food for horses, a standard food 
for hogs. But hitherto it has not 
been deemed necessary to have a 
standard food for men, women, children. Their 
food was selected, hit or miss, at random and 
with random results. 

The nearest approach to a standard in name 
was white flour bread, and dishes made from 
it. Deluded men called it the "staff of life." 
Under that guise it has done its mischief. It has 
not supported man; he has been defrauded by a 
false staff. 

Public sentiment against white flour is growing. 
It will continue to grow. 



27 




hredded Wheat! 
a So tufto&Jm 

mmof t/t €>W$m 

ITAL GLUESTION 



i st. Because it contains, in their natural 
state, the properties to nourish properly all the 
elements of the human body. 

2d. Because it is suitable, in the endless com- 
binations which may be made with other proper 
and naturally organized foods, for each and every 
meal of the day. 

3d. It obviates the necessity of the use of the 
disastrous white flour. 

4th. It is the mother's comfort, for when she 
gives it to her children she may feel confident that 
the necessary properties to make strong bone, 
muscle, nerve, brain, good teeth, and well rounded 
proportions, are in this food. 

5th. It is the doctor's friend. The long-felt 
want for a light, flaky, porous, nourishing bread 
for the sick is now supplied. It is Nature's 
remedy. All doctors know what that means. 

6th. It is the vegetarian's delight, for it nour- 
ishes without fish, fowl or other flesh. It is the 
foundation on which the vegetarian may success- 
fully build. 

7th. It is pure, it is clean, it is wheat and 
nothing else. It is always uniform. 

8th. It is natural food and therefore with its use 
come natural conditions. (This means no more 
patent medicines, nauseating pills, or other 
drugs.) 

9th. It brings satisfaction in the house, for 
there is no more "sour dough" in the kitchen. 
The cook's work is lighter, the kitchen cleaner, 
the air purer, for the food is already cooked. The 



girl in the kitchen is more likely to want to stay 
where the cooked, clean, Shredded Wheat is the 
basic food. 

ioth. It is the wage-earner's comforter, for he 
is properly and economically nourished. There 
are no bills for yeast, baking powder, soda, cream 
of tartar, for it is already light; no lard bills to 
pay, for it is already short ; no more medicine bills, 
for Shredded Wheat is natural food. Its use in- 
sures natural health. 

nth. Shredded Wheat is the wonder of the 
age. When you eat it, you secure all the food 
properties that there are, and all you could get, 
suited for nutrition, if you ate all the kinds of food 
in existence. All these properties are in the cor- 
rect proportions to build and sustain, under normal 
conditions, all the elements of the body. 

12th. It is the housekeeper's succor, for with it 
she serves a delightful breakfast, easily, cheaply, 
quickly, satisfactorily. She makes a luncheon 
incomparably better than anything she has ever 
tried. She cooks a dinner, with Shredded Wheat 
as the basis for the various courses, without the 
common exhaustion (see recipes on following 
pages). 

13th. An essential reason why Shredded 
Wheat is a proper food as well as the only 
standard food, is because, while it nourishes all 
the elements of the body under normal conditions, 
its proportions may be readily changed to suit all 
conditions. 

To illustrate, suppose a man is a lawyer, taxing 
his brain and nerve excessively, then add food rich 
in phosphatic elements to your standard, changing 
the proportions, but hold on to your standard, for 
even a lawyer is entitled to muscle, and to a har- 
monious structure. Suppose the man is a laborer 
doing work requiring great muscle exertion, then 
add to your standard the nitrogenous, muscle- 

29 



making foods, changing the proportions, but hold 
to your standard, for even a laboring man is en- 
titled to nerve, brain, teeth, etc. 

14th. Shredded Wheat overcomes the uncer- 
tainty in selecting food, for it is already selected — 
it is already cooked — it is ready to serve. 

15th. Shredded Wheat readily overcomes the 
inactivities of the intestines. This is because it is 
natural food. You need no medicine when you eat 
Shredded Wheat. 

1 6th. We might enumerate indefinitely, but 
cannot stop without calling attention to the beau- 
tiful appearance of the table when spread with 
dishes prepared with Shredded Wheat. In com- 
bination with the various colored fruits, as in 
strawberry shortcake, poached or other kind of 
eggs on biscuit toast, oyster patties, fish chops, 
fish balls, mushrooms in biscuit baskets, etc. , the 
beautiful blanc manges, jellies, puddings, rare- 
bits, etc., the effect is peculiarly inviting and 
serves as a tonic to the appetite. 




30 



■ . - , 




Recipe No. I70— Creamed Mushrooms 

One can mushrooms, 2 tablespoons butter, 2 teaspoons lemon 
juice, 1 teaspoon scraped onion, y 2 teaspoon salt, y& teaspoon white 
pepper, 2 tablespoons Entire Wheat Flour, 1 cup milk, y 2 cup heavy 
cream, 4 Shredded Wheat Biscuit. Rinse the mushrooms with 
cold water, dry in a towel and cut into halves. Melt the butter 
in the blazer, add onion, salt and pepper, and when it is hot add 
the mushrooms. Cook slowly three minutes, stirring occasion- 
ally, then add the lemon juice; mix well, add the flour. Cook 
one minute and add the milk and cream, stirring until thick and 
smooth. Serve on Shredded Wheat Biscuit, split and toasted. 






Recipe No. 248— Shredded Wheat Biscuit Jellied 
Apple Sandwich 

Four large apples, y 2 cup water, y 2 cup sugar, 2 Shredded 
Wheat Biscuit, 1 package raspberry Bromangelon, 1 pint boiling 
water. Pare, core and quarter the apples, put in saucepan with 
the y 2 cup water and cook covered until tender, then add the 
sugar and set in a cool place until cold. Turn the boiling water 
on to the Bromangelon and stir until dissolved. Split the Biscuit 
lengthwise into halves, remove some of the inside shreds, put a 
layer of the stewed apples between the halves. Into a narrow 
pan long enough to take the Biscuits, placed end to end, turn 
the dissolved Bromangelon to the depth of % inch and set in ice 
water to harden. When it is hard, place the Biscuit upside down 
in the pan and turn around them the remainder of the dissolved 
Bromangelon and set away to harden. Serve with thin cream. 
If Bromangelon is not to be had the sandwich may be prepared 
in the following manner : Soak y 2 box of Plymouth Rock Gela- 
tine (pink) in y 2 cup cold water half an hour. If you use Knox's 
Gelatine or Burnham's Jellycon, follow directions on those pack- 
ages to prepare liquid, then proceed as directed for Broman- 
gelon. Cook the parings and cores of the apples in i 1 /, pint of 
water for twenty minutes, then strain the boiling water from 
them on to the gelatine, stir until dissolved and add % cup sugar. 
When sugar is dissolved, strain and proceed as directed in recipe 
above. Any of the pure gelatines may be used. In their season, 
strawberries, crushed or cut in halves, may be used as a sub- 
stitute for stewed apples. Raspberries or other berries may also 
be used without cutting or crushing. 

NOTE— Your tinner can make the mold for you ; dimen- 
sions : depth, 2V2 inches; length at top, 9 inches; at bottom, 8% 
inches ; width at top, s l /s inches ; bottom, 2% inches. 



9fP. 



Wavr ojPrefiarJA 
Shredded 
.Wheat 
iscvr 



S 



5— Cream Toast. One quart milk, i teaspoon salt, 6 
Shredded Wheat Biscuit, 4 tablespoons Entire Wheat Flour, 
1 tablespoon butter. Salt to taste. Put the milk to scald, cov- 
ered. When scalded, add the flour, blended with a little of the 
cold milk, stir it slowly, cooking till smooth and thick, then add 
butter and set back from fire, but keep hot. Split the Biscuit 
lengthwise, toast a light brown. Turn the cream sauce into a 
deep dish and send to the table with toasted Biscuit to be pre- 
pared there. 

1 6— Fish Chops. One can salmon, 5 rolled Shredded 
Wheat Biscuit sifted, or ij{ cups Granulated Wheat-Shred, % tea- 
spoon salt, % teaspoon paprica, 1 cup white sauce, 1 well- beaten 
egg^ 1 tablespoon water. Drain off the oil, remove skin and 
bones, and pick the salmon very fine with a fork. Add salt, 
paprica and 1 rolled and sifted Shredded Wheat Biscuit, or % cup 
Wheat- Shred. Mix thoroughly and add the white sauce. Set 
away to get cold, shape into chops, stick a piece of macaroni in 
the end for the chop bone, roll in the egg and water, then in 
the sifted biscuit crumbs, and fry in deep fat. Garnish with 
parsley and serve with quarters of lemon. 

1 9— Creamed Codfish. Six Shredded Wheat Biscuit, 
1 pint cold milk, 2 tablespoons butter, 2 tablespoons Entire Wheat 
Flour, dash cayenne pepper, 1 pint hot milk, % pound picked cod- 
fish. Blend the butter, flour and pepper, add the hot milk a little 
at a time, cook two minutes, then add the picked fish and serve on 
the Biscuit prepared as in No. 1. 

23— Escalloped Oysters. One pint oysters, 1 cup 
rolled and sifted Shredded Wheat Biscuit Crumbs or Granulated 
Wheat Shred, 2 tablespoons butter, 1 teaspoon salt, y 2 teaspoon 
pepper, y 2 pint hot milk and the liquor from the oysters. Butter 
a pudding dish, sprinkle with crumbs, then put a layer of oysters, 
butter, salt and pepper, then crumbs, oysters, seasoning and 
crumbs. Put bits of butter on top, salt and pepper, and pour the 
hot milk and liquor over all. Cover and bake forty-five minutes. 
Remove cover and brown. 

28— Eg-gr Toast. Six hard-cooked eggs, paprica, celery 
salt, 1 cup thin cream, 1 level tablespoon butter, 1 level tablespoon 
Entire Wheat Flour, 4 Shredded Wheat Biscuit. Cook the eggs 
forty-five minutes, cool in cold water, remove shells, separate 
yolks and whites. Make a cream sauce of the cream, flour, butter, 
Yo. teaspoon salt, % teaspoon paprica ; add the whites of eggs put 
through potato ricer. Split the Biscuit, sprinkle with celery 
salt, dust with paprica and toast a light brown in oven. Remove 
to warm platter, dress with the sauce, cover the top with the 
yolks of the eggs put through a potato ricer, garnish with finely 
minced parsley. 

33 





Shredded Wheat 
/£. g c i f> & <s 

37— Shredded Wheat Chicken Pie. Two cups cold 
cooked chopped chicken, 2 cups scalded milk, ^ cup butter, ^ 
cup Shredded Wheat Biscuit crumbs or Granulated Wheat- 
Shred, 2 tablespoons finely chopped parsley, yolks of 3 eggs, 
whites 3 eggs beaten perfectly dry. Scald the milk and add 
butter, crumbs, salt and pepper. Cook three minutes, boil and 
add butter, crumbs, salt and pepper. Cook three minutes, take 
from fire and add the chicken, parsley and yolks of eggs beaten till 
light. Last of all, fold and cut in the whites of eggs. Turn into 
a buttered dish and bake forty-five minutes in a moderate oven. 
Serve with sauce made from 2 cups chicken stock, 2 tablespoons 
Entire Wheat Flour and 2 level tablespoons butter, % teaspoon 
salt, J /a teaspoon paprica, or White Mushroom Sauce— r 
cup white stock, 2 level tablespoons Entire Wheat Flour, 2 level 
tablespoons butter, ^ teaspoon salt, % teaspoon white pepper, 
1 tablespoon chopped onion, 1 tablespoon chopped carrot, little 
parsley, % cup cream, % cup mushrooms drained, rinsed in cold 
water and cut into thirds. Put the butter, onion, carrot and 
parsley into frying pan and cook slowly ten minutes, taking care 
not to burn, then add flour, stirring in carefully, then the stock, 
a little at a time, cooking till thick and smooth. Add seasoning, 
strain and return to fire. Add mushrooms and cook five minutes, 
then add the cream ; heat thoroughly, but do not cook. 

44— Chicken Patties. One cup white stock, 1 cup milk, 
4 level tablespoons Entire Wheat Flour, 4 level tablespoons 
butter, 1 teaspoon salt, % teaspoon white celery peoper, 2 cups 
cold chicken cut in cubes, 6 Shredded Wheat Biscuit. Put the 
stock and milk to heat. Blend butter and flour, add the hot milk, 
a little at a time, cook two minutes, add seasoning and chicken and 
keep hot. Cut tops from Biscuits in oblong shapes, remove 
inside shreds, toast lightly in oven, fill with mixture and put tops 
on. Put back in oven five minutes, remove to warm platter and 
pour over them the remaining mixture. 

5 O— Welsh Rarebit. One cup hot milk, "% lb. cheese, 
grated, y z teaspoon salt, y, teaspoon mustard, % teaspoon paprica, 
6 Shredded Wheat Biscuit, 1 teaspoon Entire Wheat Flour, 
1 egg well beaten, 1 teaspoon butter. Put the milk to heat. Mix 
cheese, flour, egg, mustard, salt and cayenne in saucepan, and 
when the milk is scalding hot add it a little at a time to the 
cheese mixture. Stir, cooking slowly until smooth as cream. 
Take from fire and add butter, stir in well, and pour over the 
Biscuit that have been previously split and toasted as in Recipe 
No. 150. Serve at once. Prepare the Biscuit before adding the 
milk to the cheese. 

6 2— C reamed Spinach. One-half peck spinach, 6 
Shredded Wheat Biscuit, % teaspoon salt, % teaspoon white pep- 
per, y 2 cup heavy cream, 2 level tablespoons butter, salt and 
pepper. Pick over and wash the spinach till entirely free from 
grit, put in a kettle without water and set on the stove where it 
will cook slowly till the juices are drawn out, then boil till ten- 
der. Drain and chop fine. Return to kettle, add butter, salt, 
pepper and cream ; heat but do not cook. Split the Biscuit with 
sharp pointed knife, sprinkle lightly with salt and pepper, toast 
lightly in oven. Dress with the prepared spinach and serve hot. 

34 





Shredded Wheat 
fL e c i f> a <s 



78— Shredded Wheat Biscuit Steamed Fruit 
Pudding and Hard Sauce. Three cups rolled Shredded 
Wheat Biscuit or Granulated Wheat-Shred, i cup Entire Wheat 
Flour in which has been mixed K teaspoon baking powder, J£ 
cup butter, i cup washed and chopped raisins, 2 apples chopped 
with the raisins, % teaspoon salt, % teaspoon cinnamon, J£ tea- 
spoon nutmeg, % cup molasses, 1 scant teaspoon soda, 2 cups 
sweet milk. Put the water on to boil before beginning the pud- 
ding. Then butter the mould. Mix the butter and rolled Shred- 
ded Wheat Biscuit together. Add the flour in which the baking 
powder has been mixed, then the salt, cinnamon, nutmeg and 
chopped fruit. Mix well. Add the soda to the molasses, stir till 
foamy, add to the mixture. Mix and add the 2 cups of milk, stir 
it in well, pour into the buttered mould, cover and put into the 
kettle of boiling water and cook three hours. Serve with hard 
sauce. 

1 2 O— Fig" Pie. One pound pulled figs, 4 cups cold water, 
1 lemon, }i cup sugar, 1 pint cold milk, 1 cup cream, 6 Shredded 
Wheat Biscuit. Wash the figs and put in double boiler with cold 
water and lemon cut into slices. Cook until tender, then add 
sugar, and when it is dissolved turn off the syrup, and rub the 
figs through fine sieve. Prepare the Biscuit by first heating in 
oven, then dip in cold milk, and drain off all the milk possible, 
then put % inch layer of fig pulp on the top, distributing evenly, 
making square on ends and sides. Serve with top dressing of 
whipped cream spread over evenly and scored with a fork made 
hot by dipping in hot water. 

1 2 2— Shredded Wheat Biscuit Brown Bread. 

Two cups Shredded Wheat Biscuit crumbs or Granulated Wheat- 
Shred, 1 cup corn meal, % teaspoon salt, 1 cup molasses, i|£ cups 
sweet milk, % cup sour milk, 1 teaspoon soda. Have the water 
boiling before beginning the bread. Mix the crumbs, corn meal, 
and salt, add the molasses, in which has been mixed % of the 
teaspoon of soda. Then add 1% cups of milk and last the */ 2 cup 
sour milk, to which has been added the remaining % teaspoon of 
soda, stirring till it effervesces. Turn into buttered brown bread 
mold, cover tightly and steam three hours. 

151— Chicken Fricassee with Shredded Wheat 
Biscuit Toast. Clean, singe, and cut the chicken into pieces 
for serving. Cover with boiling water ; add 1 teaspoon salt and y % 
teaspoon white pepper. Cook slowly till tender (about one hour), 
reducing the water to 1 pint. Take the chicken fi om the water, 
remove the large bones, put the chicken where it will keep warm. 
Add to the pint of stock ^ cup of cream. Blend together in 
saucepan 3 tablespoons butter and 5 tablespoons Entire Wheat 
Flour ; turn onto it the hot stock and cream, stirring till thick 
and smooth. Season to taste with celery salt and white pepper. 
Place the chicken in the sauce and keep hot while you prepare 5 
Shredded Wheat Biscuit as directed in Recipe 150. When heated, 
place Biscuit on warm platter and arrange the chicken neatly on 
the Biscuit. Turn the sauce over all and serve at once 

35 





Shredded Wheat 
&. g o i f> g s 



1 5 3— Creamed Cauliflower on Shredded Wheat 
Biscuit Toast. One good size cauliflower, 6 Shredded Wheat 
Biscuit, 4 tablespoons Entire Wheat Flour, 4 tablespoons butter, 
1 teaspoon salt, Yz teaspoon paprica, 1 cup water in which the 
cauliflower was cooked, 1 cup rich milk. Remove outside green 
leaves, cut the head into quarters and cover with salted cold 
water for 1 hour. Turn off the cold water and cover with boiling 
water, cook till tender. Then remove from water, cover with a 
towel and set in warm place. Make sauce of flour, butter, salt, 
paprica, milk, and water from the cauliflower. Split and toast 
the Biscuit, place on warm platter, arrange cauliflower neatly on 
the halves, breaking it up. Turn a little sauce over all and send 
remaining sauce to table in gravy boat to be added there. 



1 6 6— Lobster a la Newburg- Two cups lobster meat 
dice, 1 cup thin cream, yolks of 2 eggs beaten light, 10 drops 
onion juice, y 2 teaspoon salt, % teaspoon paprica, dash nutmeg, 
2 tablespoons butter. Put the butter in the blazer with the salt, 
paprica and onion juice. When melted add the lobster dice, 
stir, cooking slowly for three minutes, then add the cream, nut- 
meg and yolks of eggs mixed together ; stir slowly until thick- 
ened and serve on Shredded Wheat Biscuit toast. 



16 7— Creamed Oysters in Biscuit Baskets. 

One pint of oysters, 1 cup milk, y 2 cup cream, i% tablespoons 
butter, x% tablespoons Entire Wheat Flour, ^ teaspoon salt, 
Y& teaspoon paorica, 5 Shredded Wheat Biscuit. Prepare the 
Biscuit by cutting with a sharp pointed knife an oblong cavity 
from the top of the Biscuit Y inch from sides and ends. Remove 
the top and all inside shreds, forming a basket. Dust these 
lightly with celery salt and paprica and heat through while you 
are preparing the oysters. Remove all bits of shell. Prepare 
a sauce by blending in the blazer the butter, flour, salt and 
paprica, then add the milk and cream and stir until thick and 
smooth, then cook the oysters until plump. Add to the sauce 
and fill the Biscuit baskets. Serve at once. 



254— Fish Sandwiches. One can salmon, yolks 6 hard- 
boiled eggs, y 2 teaspoon salt, Y teaspoon paprica, 2 tablespoons 
lemon juice, 2 tablespoons chopped narsley, boiled salad dressing, 
15 Shredded Wheat Biscuit. Drain oil from salmon, remove 
skin and bones and mash fine with a silver fork. Put the yolks 
of the eggs through a potato ricer, add to the fish with the salt 
and paprica, lemon juice and parsley. Mix thoroughly and add 
Y cup of boiled dressing to make a smooth, soft mixture. 
Split the Biscuit, remove some of the inside shreds, heat thor- 
oughly in the oven and with a knife first dipped in hot water, 
lay thin slices of good butter on the inside of the halves. Then 
put Y i ncn layer of the prepared fish on the bottom half ; put 
the top half on, press lightly together, smooth ends and sides. 
Wrap in tissue paper if for a picnic. 

36 




WorVs 
ItlVisctom 




The London Lancet \ one of the foremost medi- 
cal journals of the world, after a careful analysis 
of the Shredded Whole Wheat Biscuit, says in 
part: 

"It is evident, therefore, that the process of 
preparation not only moulds the biscuit into a 
pleasing texture and form, but renders it a very 
digestible article of diet as well. A comparison of 
the analysis with the analysis of entire wheat 
shows that the proportion of constituents is the 
same, but more than a third of these constituents 
by weight is converted into a more digestible 
state. The biscuit may be used with distinct ad- 
vantage as a substitute for bread and a great 
many attractive dishes can be prepared with it. 
Though it contains the entire wheat it is free from 
irritating husk. Dietetically it is superior to the 
average white bread. Owing to the fact that the 
carbohydrates of the original wheat are largely 
broken down in the method of manufacture, it is 
very suitable for invalids. The biscuit keeps well, 
apparently neither absorbing moisture nor losing 
it. In view of these results, we regard the Shred- 
ded Wheat Biscuit as a very important addition to 
our daily foods. It represents an unimpoverished 
natural product, and on this account claims our 
commendation. " 

Alfred K. Hills, Editor Medical Times, in 
speaking of Shredded Wheat Biscuit says that he 
is prescribing them for patients, as well as using 
them himself. 

37 




XriGiWiyc 



] Commen 




Dr. Edward Everett Hale, the eminent 
divine and author, says there is nothing he more 
enjoys for his breakfast than Shredded Wheat 
Biscuit. 

George H. Daniels, G. P. A., New York Cen- 
tral R. R., says: il I am using and urging my 
friends to use Shredded Wheat Biscuit. I now 
eat no other bread.' * 

Mrs. Gesine Lemcke, Principal Greater New 
York Cooking Schools, says: " There is no food 
which equals Shredded Wheat Biscuit. For the 
sick room it is absolutely indispensable." 

Sarah Tyson Rorer, recognized authority on 
foods, says: •' 1 consider Shredded Wheat Biscuit 
the most perfect of all foods thus far put on 
the market.' ' 

Mrs. Jennesse Miller says: " Shredded Wheat 
Biscuit is the cleanest and most healthful, as 
well as the most beautiful product in the world." 

Miss Emily C. Oakley, Philadelphia, Pa., 
states : " I have lived upon Shredded Wheat Bis- 
cuit for nearly six months and find their sustaining 
power wonderful. I can walk more and exercise 
longer and with less fatigue than for several years 
past." 

W. H. Brock, editor Healthy Home, Athol, 
Mass. , writes as follows : ' ' We have used Shred- 
ded Wheat in our family since it first appeared on 
the market, and find it by far the most satisfactory 
as a breakfast cereal of anything we have ever 
tried." 

38 



ICommem 

H. J. Pepper, Steward N. Y. Athletic Club, 
says : ' ' Shredded Wheat Biscuit is a favorite with 
our athletes, as they consider it highly nutritious 
and easily digested and without an equal for giv- 
ing strength and tone to the system." 

Mr. James Ten Eyck, the father and trainer of 
the now famous " Ned" Ten Eyck, winner of the 
Diamond Sculls at Henley Royal Regatta, says: 
' ' For good, tough, elastic muscle, and at the same 
time to keep the body in good condition, there is 
nothing in my judgment equal to Shredded Wheat 
Biscuit. This food is free from previous fermenta- 
tion, as found in light breads made from fine flour, 
which should always be avoided. I am convinced 
it is a perfect food to train on, and to live largely 
on before training, instead of any other kind of 
bread or cereals. I keep ' Shredded Wheat ' in my 
house — would not be without it. " 

G. W. Wright, Professor of Physics and Chem- 
istry, Meadville High School, Meadville, Pa., 
gives the following endorsement : "We have been 
users of your Shredded Whole Wheat Biscuit for 
some time, and are greatly pleased with its many 
estimable qualities; it has an undeniably great 
food value, and what is better, it possesses those 
4 staying qualities ' that are so often lacking in the 
popular cereal foods." 

William Watson, Ph. D., Professor Institute 
Technology, Boston, Mass. , writes as follows : 
" I use Shredded Wheat Biscuit three times a day, 
and should be very sorry to do without them." 



Chasmar-Winchell New York and Pittsburg 



LIBRARY OF CONGRESS 



ll 




014 359 835 4 f 



